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After curing I rinsed the corned pork and seasoned with the cooking seasonings.
Smoked it in the drum...

added tatoes...

I let the pork steam in beef stock...

made a hot bacon dressing. ( I love this stuff, could eat it with a spoon!)

The corned pork pastrami, smoked tatoes with hot bacon dressing...

Made a batch of biscuits the next day...

The Canadian peameal bacon, dredged in cornmeal (didn't have peameal), fried in butter..
Kind of a "north meets south" breakfast. Canadian Peameal bacon, fried egg, grits and a biscuit with corncob jelly. :)

Made a sammich the next day with the biscuits and fried peameal bacon.

It was kinda tasty!

I've made both of these before, I really like them. The corned pork tastes like a mix of pastrami, ham and corned beef.

Thanks for looking!

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jeanie
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
RIP Ash, you are missed

You have blown my mind Jeanie! You had me at pork pastrami and took it way beyond that! I have yet to try pickle curing but I am definitely looking forward to it - curing meats has been getting to be more of a regular thang for me and I love it.

Nice job on the fried egg btw. I am impressed and my dad would most definitely approve - he does not fark around when it comes to frying an egg.

Grits have kind of gone out of my life since I started watching what I eat more closely, but the holidays are near and we'll be having a house full, so....

I'm fixing to hit the hay and I think I'll be dreaming about that pork pastrami plate very soon.

You have blown my mind Jeanie! You had me at pork pastrami and took it way beyond that! I have yet to try pickle curing but I am definitely looking forward to it - curing meats has been getting to be more of a regular thang for me and I love it.

Nice job on the fried egg btw. I am impressed and my dad would most definitely approve - he does not fark around when it comes to frying an egg.

Grits have kind of gone out of my life since I started watching what I eat more closely, but the holidays are near and we'll be having a house full, so....

I'm fixing to hit the hay and I think I'll be dreaming about that pork pastrami plate very soon.

Thanks Greg! I hope you give this stuff a try too. I guess I like to experiment with pork a lot. The same ole stuff gets boring. lol

Thanks about the egg too, I'm glad to hear that you and your dad would approve!

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Shirley Fabrication 24X60
Weber SJS
Weber 22" OTG
KCBS CBJ"You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier